PASTA AUMM-AUMM
Discovering the Hidden Gem of Italian Cuisine: Aumm-Aumm
The Aumm-aumm is a hidden gem of the Italian cuisine, originating from the Isola di Capri. This delectable pasta dish is made with a delicate blend of Provolone cheese from Campania near Vesuvius, which is an aged hard cheese with a distinctive flavour, and the sweetness of aubergines. The name “Aumm Aumm” means “hush hush” or “on the low” in the Neapolitan dialect.
As you take a trip down to the charming streets of Capri and step into a good restaurant, you will be greeted by the aroma of this dish almost everywhere. To get the best results, it is important to remember to let the aubergines sweat for 30 minutes before frying them. This simple step ensures that the dish won’t be oily in the pan and won’t stick to the pasta, making it a true masterpiece in the kitchen.
A Night to Remember: Aumm-Aumm and Sunset at Villa Brunella
One of the most memorable moments I have had with this dish was at the ristorante Villa Brunella. As I savoured every bite, I was surrounded by the magnificent Marina Piccola and the beautiful sunset, creating a night to remember forever. This pasta dish is a true testament to the brilliance of Italian cuisine and its ability textures to create something truly magical.
The Perfect Balance of Dry and Mellow: Alcamo Bianco
Alcamo Bianco, also known as Bianco d’Alcamo, is a premium white wine grown in the western part of Sicily, in the vicinity of the historic city of Alcamo. Produced under the Italian DOC designation, this wine is a harmonious blend of various grape varieties such as Ansonica, Catarratto Bianco, Chardonnay, Grecanico, Grillo, Müller-Thurgau and Sauvignon.
With its light straw-green hue and pale green reflections, the wine boasts a neutral aroma, making it a versatile choice for any occasion. Despite its dry profile, it still presents a pleasingly mellow taste, making it a crowd-pleaser among wine enthusiasts.
For the best drinking experience, Alcamo Bianco should be served well-chilled, making it an ideal companion for appetizers, pasta and aperitifs.
Isola di Capri’s Gift to the World: The Mouth-Watering Aumm-Aumm
The pasta aumm-aumm is a true ode to the culinary heritage of Capri, showcasing the depth and complexity of Italian cuisine. Whether you are a seasoned foodie or a novice, I encourage you to give this pasta dish a try, and experience the magic of Capri for yourself and to toast to good food, good friends and good times! So, buon viaggio!
Exploring the essences of Capri
You may wish to discover or (re)discover some true culinary gem from this fantastic island!
What about a limoncello granite with tarragon or the authentic insalata caprese!
Do not forget to leave a comment and let me know how it turned out! And if you have any variation of this recipe that you would like to share, I would love to hear it. Be sure to check out my other easy-peasy recipes on the blog for more culinary inspiration!
Happy cooking and bonne dégustation!
Sixtine ;)
PASTA AUMM-AUMM
Ingredients
- 400 g Gigli pasta for me or any others
- 500 g aubergine diced
- 5-6 tomato cut in half
- 200 g provolone cheese cut in chunks
- 1 garlic clove
- Olive oil
- A few leaves of fresh basil
Instructions
- Salt the aubergine and let them sweat for 30 minutes on a paper towel.
- In a large pan, fry the garlic and the tomatoes and cook for 5 minutes.
- Add the aubergine in the pan and cook for a further 10 minutes.
- Meanwhile, boil water for the pasta and cook those 7 minutes.
- Once the pasta cooked, put them in the pan with the provolone cheese.
- Combine well and serve with basil and olive oil.
Notes
